Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel:
I love me some fish and I’m always on the lookout for new recipes that I can try on my family. This is my interpretation of a Bobby Flay recipe. I bought some Rockfish and didn’t really know what to do with it. I stumbled upon this recipe cruising the internet and since I have a well stocked kitchen, I had most of the ingredients on hand. I didn’t have fresh artichokes so I used a jar of marinated artichokes which enhanced the flavor even more. Gotta give two thumbs up to Bobby Flay for this one!
Happy recipe finding!
Ali in the Valley
Photo by: Ali
1 large jar of marinated artichokes 1/2 lemon, juiced, plus 2 lemons, zested and juiced 1 tablespoon extra-virgin olive oil, plus 1 tablespoon 1 bulbs fennel, finely sliced lengthwise Salt and pepper 2 tablespoons olive oil 6 (6-ounce) rockfish or halibut fillets 6 cloves garlic, peeled and finely chopped 1 (16 oz) can of diced tomatoes 1 cup dry white wine 1 cup fish or chicken stock, optional 2 tablespoons capers 1 tablespoon chopped basil leaves
In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
Wipe out the saute pan and add in the olive oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice and remaining olive oil and reduce the liquid by 1/4.
Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. At the very end add the fennel to the mixture and serve.